MacKenzie Posted July 25, 2015 Report Posted July 25, 2015 ckreef, that is beautiful, down right gorgeous.
tomahawk66 Posted July 25, 2015 Report Posted July 25, 2015 Tomahawk UGH...those Chinese pigs better taste good for that price Never tried to get a butt as the local meat is... erm... well... just google "6000 dead pigs in Shanghai river" and you'll see what I mean! USA imported pork costs an arm and a leg as it can only be hormone free organic (any pork with hormones is banned from import) Sent from my iPhone using Tapatalk
CeramicChef Posted July 25, 2015 Report Posted July 25, 2015 ckreef - what was the total time on smoke for your salt? How much salt did you smoke? I used to smoke salt a few years back. I made a contraption using porch screening, some 1x1 s and a couple of hinges. It put a lot of smoke on a fair amount of salt in about an hour. I also found that people are willing to pay absolutely ridiculous amounts of money for smoked salt, about the equivalent of $30 per pound!
ckreef Posted July 25, 2015 Report Posted July 25, 2015 ckreef - what was the total time on smoke for your salt? How much salt did you smoke? I used to smoke salt a few years back. I made a contraption using porch screening, some 1x1 s and a couple of hinges. It put a lot of smoke on a fair amount of salt in about an hour. I also found that people are willing to pay absolutely ridiculous amounts of money for smoked salt, about the equivalent of $30 per pound! I searched beforehand and saw your post about the screen but I just went simple with this setup. I poured the salt into the pan and spread it out until about 1/4" thick (no measurement). 4 hours with Apple chips followed by 2 hours with cherry chunks. Next time I'll just use chunks. This was my first try at smoked salt. I learned a little and next batch I'm sure will come out darker, with less time.
CeramicChef Posted July 25, 2015 Report Posted July 25, 2015 Charles - thanks! I appreciate the info.
tony b Posted July 25, 2015 Report Posted July 25, 2015 I also found that people are willing to pay absolutely ridiculous amounts of money for smoked salt, about the equivalent of $30 per pound! Sounds about right - 5oz of applewood smoked sea salt is $10.99 at Salt Works - http://www.saltworks.us/yakima-applewood-smoked-sea-salt.html#.VbPQM7NViko If you thought you'd actually go through 5 lbs, it's only $32! http://www.saltworks.us/shop/product.asp?idProduct=545#.VbPRR7NViko
MacKenzie Posted July 25, 2015 Report Posted July 25, 2015 Here is my first KK pizza, rotisserie chicken, mushroom, onion, fresh mozzarella, Monterey Jack with an olive oil sauce. Spread some of the oil sauce over the dough- Topping added, mushrooms, onions, chicken and fresh moz. Loaded and ready for the grill which is at 525 F. Baked for 11 mins. Plated. Bottom Crust.
tomahawk66 Posted July 26, 2015 Report Posted July 26, 2015 Here is my first KK pizza Wow! That looks delicious !!! It's one of the things I'm really interested in cooking on a KK and now even more so! Sent from my iPhone using Tapatalk
Poochie Posted July 26, 2015 Report Posted July 26, 2015 That's a perfect looking pizza, Mackenzie! Is that about a 12 or 14"? I knew you'd find a good use for that 8lb yardbird you cooked.
CeramicChef Posted July 26, 2015 Report Posted July 26, 2015 MacKenzie - gorgeous pizza pie! Left over yard bird never looked better! Kudos to ya.
Syzygies Posted July 26, 2015 Report Posted July 26, 2015 A bit disorienting cooking on my friend's off-brand K5, but we're making it work. We figure The Piggery http://www.thepiggery.net/pigblog/ sells these quarter round tree trunk butts to save the rest for their sausage work. In any case, "Pork Henge" works for fitting 25 lbs of butt into a small space. Preheating for 12 hours before rebuilding the fire and adding the meat, smoke pot was a useful step. 1
MacKenzie Posted July 26, 2015 Report Posted July 26, 2015 Syzygies, looks like you are going to have a lot of very good eating with that pulled pork.
tony b Posted July 26, 2015 Report Posted July 26, 2015 Nice looking pork butts! Can't tell from the picture, but how good a shape was that POSK (any major cracks, any tiles missing)?
qundoy Posted July 26, 2015 Report Posted July 26, 2015 Follow up of 8 buts ready to come off the KKOOKER. They went on Friday night at 9, I pulled them off just after 2 Saturday afternoon, 17 hours of pork kkooking goodness. 1
CeramicChef Posted July 26, 2015 Report Posted July 26, 2015 Syzygies - looks likes some really good eating sitting on that grate. qundoy - that's a pan or two or three of some serious pulled pork goodness! Kudos to you both!
Syzygies Posted July 27, 2015 Report Posted July 27, 2015 Can't tell from the picture, but how good a shape was that POSK (any major cracks, any tiles missing)? The K5 is in surprisingly good shape, considering it winters in Ithaca. No cracks, one missing tile. Sacramento vintage, it depended what worker you got, as tile application involved unregulated application of a lot of white adhesive goop. My friend rarely uses it. I pulled out six inches of wet ash, then ran it 12 hours before putting in the butt. I beat my K7 to death before buying a KK. The K7 sees some use in my neighbor's yard, NO tiles. My KK takes the same abuse I gave the K7, and it basically looks brand new. Kudos to Dennis.
tony b Posted July 27, 2015 Report Posted July 27, 2015 Here yah, Syz. I had one of the first Indo POSK-7s, so it held up better than the later ones, especially the Mexi's. It was about 8 yo before the top hat collar finally crumbled. Fortunately, I'd already ordered my KK and was just waiting for it to arrive. A buddy has the K7 now. He patched it up and used it a lot before he got an electric smoker - .
